This slow cooker 6-ingredient Amish zucchini chicken pasta is the kind of practical dinner that fits right into a busy weeknight routine. You layer everything into the slow cooker, let it do the work, and end up with a hearty, creamy pasta dinner that feels extra comforting with very little hands-on effort. The Amish-inspired style keeps the ingredient list simple and familiar, with zucchini adding a fresh garden touch that makes the dish especially good during late summer when squash is everywhere.
Serve this pasta with a simple green salad, buttered dinner rolls, or roasted green beans if you want to round out the meal without much extra work. Since the dish is rich and creamy, I also like it with something crisp and light on the side, like sliced cucumbers or a vinegar-based slaw, and a little black pepper or chopped parsley on top helps brighten each bowl.
Slow Cooker 6-Ingredient Amish Zucchini Chicken Pasta
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
2 medium zucchini, sliced into rounds
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1 teaspoon garlic powder
12 ounces egg noodles
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a little oil. Arrange the chicken breasts in an even layer across the bottom.
2. Layer the zucchini rounds evenly over the chicken so they cover most of the surface.
3. In a medium bowl, stir together the cream of chicken soup, sour cream, and garlic powder until smooth. Spread the mixture over the zucchini in an even layer.
4. Cover and cook on low for 4 to 5 hours or until the chicken is fully cooked and tender. Remove the chicken, shred or slice it, then return it to the slow cooker and stir gently into the sauce and zucchini.
5. Near the end of cooking, prepare the egg noodles on the stovetop according to the package directions. Drain well.
6. Stir the cooked egg noodles into the slow cooker, or serve the chicken and zucchini mixture over the noodles. Spoon into bowls and serve warm.
Variations & Tips
Add cheese: If you want a richer, extra comforting version, stir in 1 cup of shredded mozzarella or Parmesan at the end. It melts right into the sauce and makes the pasta feel a little more casserole-like.
Use rotini instead of egg noodles: Rotini, penne, or wide pasta shells also work well if that is what you already have in the pantry. I would cook the pasta separately and combine it just before serving so it does not get too soft in the slow cooker.
Watch the zucchini texture: Zucchini releases moisture as it cooks, so slicing it a little thicker helps it hold its shape better. If you like more distinct pieces, check the dish closer to the 4-hour mark.
Meal prep shortcut: You can slice the zucchini and mix the sauce the night before, then store both in the fridge. In the morning, all you need to do is layer everything into the slow cooker and turn it on.
Season to taste: This recipe is intentionally simple, so a pinch of salt, black pepper, dried parsley, or onion powder can help wake up the flavors. I usually taste the sauce after cooking and adjust right before adding the noodles.